Reading a post by Green Aura about deciding to grow her tomatoes behind glass, reminded me that I've been meaning to mention something I noticed this year.
This year I'm growing tomatoes in 4 different places as I didn't get the new greenhouse finished in time (still not finished). I have 4 in the conservatory, 9 in my small 8' x 6' greenhouse, some in the top of my west tunnel and some in the bottom of my east tunnel.
As you would expect the conservatory ones are miles in front of the others, all double glazed and the temperature never goes below about 14c overnight, so why wouldn't they.
But next are the small greenhouse ones, even though the temperature fluctuates like mad, especially when I'm a bit late opening and closing it at night.
Both my tunnels are on a definite slope end to end, meaning that they are hotter at the top end. The west tunnel gets more light and the tomatoes are planted at the top. The east tunnel is shaded until late morning and the tomatoes are planted at the bottom.
But ... the east tunnel ones are further forward that the west tunnel ones.
No idea why that would be, but if I hadn't spread the plants around 4 places I would never have discovered that conundrum.
But it certainly shows that tomatoes prefer glass to polythene.

I forgot to add, they are all mixtures of varieties, so overall it shouldn't make that much difference, but it did show up which individual varieties prefer warmer conditions than I was able to provide in April.

Agar on its own does not contain much in the way of nutrients which is one of the reasons for its use as a culture medium- it is mostly fibre and without cellulose. It does help in the soil as a wetting agent - making moisture more available and hence dissolved nutrients more available. Probably better using a seaweed extract than Agar.

There are not more than five primary colours, yet in combination they produce more hues than can ever be seen - (Sun Tzu 600BC)

I have those memories of the most delicious tomato salad in France... Straight from the garden. They had an old variety there which had been passed on between farmers - they were huuuuuge; one tomato was enough for salad for four people! And the flavour - never had anything like it anywhere else.

Dad grew the tastiest tomatoes - they were mainly just Moneymaker in his case - but they tasted just how I want tomatoes to taste, tangy with just a hint of sweetness. I think, for me anyway, it's a combination of factors. Good tasting tomatoes, good times - sunny summer holidays, long periods of it spent in the greenhouse with Dad, and the smell (oh my) all leading to great memories of those wonderful things.

Unfortunately, he also used all the chemical fertilisers available in the 60s, as well as blood, fish and bone, Friars balsam, sulphur bombs (they may have been when the g/house was empty) and heavens knows what else. He devoted hours each day to their care.

I can't get anything to taste remotely like his - we've had some very tasty ones but nothing in comparison. I fear it was the Phostrogen wot dun it.

Maggie

Never doubt that you can change history. You already have. Marge Piercy

Unfortunately the taste of fruits is extremely complex and fickle and includes the smells the plants produce that trigger taste responses- even small changes in chemical inputs from sunlight, soil and water can have an effect. A heavy shower of rain can reduce the sweetness overnight while a very sunny day can concentrate the chemicals and sweeten the fruit. I would guess getting the "right" taste in your home grown fruits is very much a matter of trial and error with cultivation and variety until you get one that works for your situation.

My father also grew magnificant Toms - but in the open ground in our case - mostly Grosse Lisse and Ox Heart (is this still available?) and he also spent a great deal of time on them, continually "correcting" the fertiliser and water rates.

There are not more than five primary colours, yet in combination they produce more hues than can ever be seen - (Sun Tzu 600BC)

Weedo wrote:Unfortunately the taste of fruits is extremely complex and fickle and includes the smells the plants produce that trigger taste responses- even small changes in chemical inputs from sunlight, soil and water can have an effect.

That is very true.
When I first got my hydroponic system running I grew several varieties of tomato in the hydro tube with the same plants growing in soil right next to them.
The results were rather confusing, although the majority of the varieties tasted far better in soil, 2 varieties tasted better grown hydroponically and one variety you couldn't tell the difference between the two.